Shepherd's Pie
Shepherd's Pie
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This recipe is the result of years of testing, tasting, and tweaking-so forgive me for being bold, but it's a culinary masterpiece. Instead of the typical ground meat filling often seen in the American versions, this dish features a rich, slow-cooked of minced lamb (or beef, if you prefer the cottage pie variation). Finely diced carrots, and tender peas are added just before the stew is finished, ensuring they stay crisp yet tender. The crowning glory? A golden, crispy layer of mashed potatoes enriched with an egg and sharp cheddar cheese, creating the perfect contrast of textures.
Fair warning: this isn't a quick, throw-together meal. But when I put in this much effort, I want leftovers for days. That's why I always double the recipe. Half is baked and served fresh, while the other half goes into my USA Pan Texas Muffin Pan. After cooling, I freeze the individual portions, pop them out once frozen, and store them in a stasher bag. Reheating them on low in the microwave makes for a perfect lunch- hearty, satisfying, and just as delicious as the day they were made.
Ingredients
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2 pounds boneless lamb shoulder
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Kosher salt and black pepper, to taste
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2 tablespoon high heat cooking oil such as Algae Cooking Club
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1 medium onion, finely diced
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3 carrots, finely diced
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2 celery stocks, finely diced
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4 cloves garlic, minced
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2 tablespoons tomato paste
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¼ cup all purpose flour
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1 cup red wine
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1 ½ cups beef stock
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2 tablespoons fresh rosemary, minced
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1 cup frozen peas and carrots
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2 pounds russet potatoes
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½ cup half and half
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2 tablespoons butter
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1 teaspoon kosher salt
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2 egg yolks
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1 cup grated sharp cheddar cheese
For the stew:
For the mashed potato topping:
Directions
Prepare the lamb: using a large chef’s knife, start by slicing the lamb shoulder length wise into ½” thick slabs. Stack these slabs on top of each other, and slice them into strips ½” thick. Dice the strips so that you have a fine mince, about ½” cubes. Toss with salt and pepper.
Heat a large dutch oven over medium-high heat. Add the oil. Once shimmering, add just enough of the lamb to form a single layer. Fry, undisturbed, until nicely browned. Using a wooden spatula, flip the meat and cook the second side until browned. Using a slotted spatula, remove the browned meat from the pan. Continue with the remaining lamb until all the meat is browned. Set meat aside in a bowl.
If the pan is dry, add another drizzle of oil. Add the onion, carrot and celery and saute until lightly caramelized, stirring frequently. Add the garlic and cook 1-2 minutes until fragrant. Stir in the tomato paste and flour and cook for 2-3 minutes more.
Pour in the red wine. Stir vigorously, scraping the bottom of the pan with your wooden spatula to get all the browned bits up. Turn the heat down until the wine is just simmering and cook until reduced by about ½. Add the stock, rosemary, and more salt and pepper to taste.
Simmer the stew for one to two hours, until lamb is tender and the liquid has reduced to a thick gravy.
When the lamb is tender, remove from heat and stir in the peas and carrots.
Meanwhile, prepare the mashed potato topping. Peel the potatoes and cut into 1” dice. Place in a medium saucepan and cover with water. Set over high heat, cover and bring to a boil. Once boiling, uncover and reduce heat to a simmer. Cook until potatoes are fork tender. Drain and set aside.
In the empty saucepan that you used to boil the potatoes, add the half and half and butter. Heat over medium heat until bubbles start to form at the edges of the pan. Add the potatoes back to the pan, along with the salt. Mash until completely smooth, with no chunks remaining. Fold in the egg yolk and cheese. Set aside.
Preheat the oven to 400ºF. Spread the lamb stew evenly in a 9x13” baking dish. Top with the mashed potatoes, starting at the edges to create a seal that will prevent the stew from bubbling over. Smooth the potatoes with a spatula, then use the tines of a fork to create ridges along the top. Place the baking dish on a sheet pan on the middle rack of the oven and bake for 25 minutes or until the potatoes start to brown. Remove to a cooling rack for at least 15 minutes before serving.